Leek and Courgette Soup

A soup made of leeks and courgettes can only be comforting, above all on winter evenings when the snow is falling and the temperature sits at 0 °C or below!

Courgettes and leeks come together in a wonderfully green soup, with all the nourishment you need.

It goes everywhere: this soup is entirely vegan, but it takes all sorts of additions. Rich and wholesome, it does for children's school lunches, for parents at the office, or simply by the fire.

You can add sour, single or double cream, or a soya-based one; croutons of wholemeal, sesame, pumpernickel or rye bread; dill, basil, thyme or coriander; a dash of Tabasco, soy sauce or a thread of oil; chopped hard-boiled egg, chicken or tofu; walnuts or cashews; Gruyère, Cheddar, mozzarella or nutritional yeast. The vegetable stock can be replaced with chicken stock or fondue broth.

The leeks are fried for eight minutes before anything else, until they caramelise: that is where the soup's flavour is made.

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What you need to make this leek and courgette soup:

Leeks — fried for eight minutes at the start until caramelised, this is what gives the soup its real flavour.
Carrots — cut into half-moons, they add sweetness and colour to the broth.
Potatoes — quartered, they naturally thicken the soup once blended.
Celery — thinly sliced, it rounds out the aromatic base along with the leeks and carrots.
Courgettes — added last with the stock, since they cook faster than the root vegetables; they give the soup its lovely green colour.
Vegetable stock — the cooking liquid; it can be swapped for chicken stock or fondue broth.
Olive oil — used to caramelise the leeks at the very start of the recipe.
Salt and pepper — added after blending, once you know the soup's real concentration.

Photo coming soon

Why this leek and courgette soup must be on your menu!

Entirely vegan: no animal product goes into the recipe.
It suits nearly every diet, with nothing to change.
Goes everywhere: kids' school lunches, a thermos for the office, or a bowl by the fire.
Rich and wholesome, it really sticks to your ribs.
Endlessly customisable: cream, croutons, herbs, egg, tofu or cheese.
The base stays the same, everyone dresses it their own way.
The stock adapts: vegetable, chicken or fondue broth, whatever you have on hand.
No constraints to making it.

Photo coming soon

Leek and Courgette Soup

A smooth green soup of caramelised leeks, courgettes, carrots, potatoes and celery.

Prep 20 min

Cook 55 min

Total time 1 h 15

Course: Soups Cuisine: French Keyword: Leek and courgette soup Calories:

Ingredients

Servings: 6 servings

Instructions

Slice the leeks and celery into thin rounds, the carrots and courgettes into half-moons, and the potatoes into quarters.
Heat the oil in a casserole or pot. Fry the leeks for about 8 minutes, until golden and caramelised.
Add the carrots, potatoes and celery, and cook for a few minutes, stirring now and then so all the vegetables colour.
Add the courgettes and the stock. Bring to the boil, lower the heat a little and simmer for about 45 minutes, or until the vegetables are tender.
Blend to a smooth soup. Season with salt and pepper to taste. Serve hot.

Nutrition (per serving)

Tips

Take the full eight minutes to caramelise the leeks: it is the flavour base of the whole soup.
Add the courgettes last, with the stock: they cook faster than the root vegetables.
Season after blending, once you know the real concentration.
The vegetable stock can be swapped for chicken stock or fondue broth.

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